Lyndsie Kiebert
Lyndsie Kiebert | Crumbs
Making chicken pot pie can sound intimidating at first. Isn’t there crust, and some sort of delicious multi-component goop inside? Despite the mind-blowing pot pie you remember eating at grandma’s house, the same meal can take half the time and ingredients, which is perfect for a busy schedule and a tight budget. Better yet, it still tastes good.
Ingredients:
- 3 tablespoon melted butter
- 1 16 ounce package of frozen mixed vegetables
- 1 5 ounce can of drained chicken chunks
- 2 11 ounce cans of condensed cream of chicken soup
- 1/2 cup of milk
- 1 10 ounce can of refrigerated layered biscuits
Directions:
- Preheat the oven to 425 degrees Fahrenheit and spread a thin coating of melted butter over a 9×13 pan. Reserve some of the butter for later
- In a saucepan, combine the vegetables and chicken. Warm over medium heat until the veggies are tender and mostly thawed
- Add soup and milk; stir until everything is well mixed together
- Remove the filling from heat and spread across the bottom of the greased pan
- Next, separate the biscuits and layer them across the pan so that they cover the veggie mixture
- Drizzle the remaining butter across the top of the biscuits
- Bake for 15 minutes or until the biscuits are golden brown on top
- Let stand for 10-15 minutes before serving
Lyndsie Kiebert can be reached at [email protected]
